Composition and crystallization of milk fat fractions

Abstract

Milk fat was fractionated by solvent (acetone) fractionation and dry fractionation. Based on their fatty acid and acyl-carbon profiles, the fractions could be divided into three main groups: high-melting triglycerides (HMT), middle-melting triglycerides (MMT), and low-melting triglycerides (LMT). HMT fractions were enriched in long-chain fatty acids, and reduced in short-chain fatty acids and unsaturated fatty acids. The MMT fractions were enriched in long-chain fatty acids, and reduced in unsaturated fatty acids. The LMT fractions were reduced in long-chain fatty acids, and enriched in short-chain fatty acids and unsaturated fatty acids. Crystallization of these fractions was studied by differential scanning calorimetry and X-ray diffraction techniques. In this study, the stable crystal form appeared to be the β′-form for all fractions. At sufficiently low temperature (different for each fraction), the β′-form is preceded by crystallization in the metastable α-form. An important difference between the fractions is the rate of crystallization in the β′-form, which proceeds at a much lower rate for the lower-melting fat fractions than for the higher-melting fat fractions. This may be due to the much lower affinity for crystallization of the lower-melting fractions, due to the less favorable molecular geometry for packing in the β′-crystal lattice.